Light lunch that is quick to make!

When I struggle with digestion problems I like to cook meals that are not going to feel heavy in my stomach. Soft creamy millet is a great option just for that.

I like to make mine on the wetter side, cause I rarely enjoy dry millet. 

One of my favorite things about millet is that it is a whole grain that takes very little time to cook! I cook mine for 30 minutes and done!

For Lunch

Millet

with caramelized Onions and Sweet Potato

-

Onion Dill Pickles 

and Olives

-

Simple Raw Salad 

with Iceberg Lettuce , Tomato, Apple, 

and a Lemon Tahini dressing 

-

Blanched Kale

Natto Sushi! If you follow this blog you probably already know how much I love Natto. From posting pictures of Natto meal inspirations all the time. To creating a how to make Natto Video . It's pretty clear how much I love eating Natto. 

Here I made some simple Brown Rice, Natto Maki Rolls, Preparing the Natto with Mustard, Shoyu, and Scallions. Than just rolling it up with Some Brown Rice into a Sushi Roll!

For Lunch

Brown Rice Natto Maki Rolls

(Learn how to make Natto here)

(Learn how to make Brown Rice here)

-

Shoyu Wasabi Dipping Sauce

-

Shredding Daikon Salad with a squeeze of Lemon

-

Blanched Kale and Cauliflower

-

Olives

Taco Tuesday!....ok it wasnt' tuesday. but I wanted tacos with Pico De Gallo. and thanks to Eric Lechasseur and the Taco video he graciously agreed to make with me a year ago. I can now make Tacos by myself! 

For Lunch 

Brown with toasted Almonds 

(learn how to make Brown Rice here)

-

Fried Black Beans with Onions and Garlic

-

Blanched Kale with Pumpkin Seed Sauce 

-

Olives

~~~~~~~~~~~~~~~~~

For Dinner

Tacos! 

Tofu Taco 

with 

Steamed Corn Tortillas 

Iceberg Lettuce

Mirin Pan Fried Tofu 

Pico de Gallo made out of Tomato, Red Onion, Cilantro, Lime, Salt

(watch and learn how to make Pico De Gallo here)

Tahini Sauce made with Olive Oil, Salt, Lemon juice,

-

Steamed Corn Toritillas 

Lettuce

Quinoa 

Black Beans

Sautéed Onion and Bell Peppers 

Picco De Gallo 

 Here I am in Asheville visiting family and quiteing down my life. And cooking! During the course of caring for my father I lost all my inspiration to cook. there was no time or energy to do much of it anyway. my family and friends were a big help. It took a long while to have real interest for it again. 

and to be real, when that goes eating good food gets harder as well. when all the emotion are in the air. seems way easier to just eat junk food and nothing else. Is like the junk feeds the dramatic side to the feelings...I don't know.

Anyway. I am trying to start my life up again. and this blog is apart of that! 

It is so wonderful and inspiring to connect with like minded people about delicous food!

so thank you all.

For Dinner

Millet with sweet Corn, Cabbage, and Onions

-

Pinto Beans Fried with Garlic

-

Arugula Salad, with Tomato, Olives, Parsley, Avocado, and Croutons 

with a Olive Oil, Salt, Vinigar dressing 

-

Miso Soup with Radish, Daikon, Bok-Choy, Broccoli, Chickpea Miso, and Wakame, 

For Lunch

Soba Noodles and  Shoyu Ginger Broth

(watch and learn how to make Udon Noodles and Broth here)

-

Marinated Tofu

(watch and learn how to make Tofu here)

-

Blanched Bok-Choy, Carrots, and Corn

-

Fried Mushrooms

~~~~~~~~~~~~~~~~~~~~~

For Dinner we were Celebrating so we had

Falafels! 

with a Tomato Artichoke Salad,with Cucumbers 

Tahini Sauce

Olives

and White tortiallas 

For Lunch

Millet with Onions

-

Sautéed Daikon Greens

-

Salad with IceBerg Lettuce ,Blanched Broccoli 

Mustard Dressing

-

Split Pea Soup

~~~~~~~~~~~~~~~~~~~

For Dinner

Falafel Wrap 

with 

Chickpea Falafals 

-

Olives

-

Pressed Salad Garnished with Tomato and  Pickled Artichoke Hearts

(watch and learn how to make Pressed Salad here)

-

Hummus

-

Tahini Sauce

with Tahini and Umeboshi vinegar and Water

-

Tofu Dill sauce

-

White Flour Tortillas 

~~~~~~~~~~~~~~~~

For Dessert 

Blueberry Kantan

with a Oatmilk Lemon Kantan Cream on top

Hello!! do you like the blogs new look!? I have been wanting to redo it for a while and the last couple of days I had a lot of free time to get it done!

I have been cooking on a Nabe burner in a hacienda in Mexico the last couple of days, and to tell you the truth I loved it! just like camping! the only thing is by the time all the food was ready I just ate it all up with out taking pictures! so I am sorry. but I got these pretty pictures of lunch in LA, then Breakfast in Mexico!

For Lunch

Quinoa Salad! 

with Avocado,Tomato, Cucumber,Olives,Sprouts,Lettuce,Sesame Dressing

(watch and learn how to cook Quinoa here)

-

Stir-Fry Udon with Tofu, Kinpira Carrots and Onions, and Kale

(watch and Learn how to make Udon here)

(watch and learn how to cook Stir-fry Udon here)

-

Boiled Corn on the cob with Umeboshi Paste

~~~~~~~~~~~~~~~~~~~

Quick Breakfast in Mexico!

Summer Miso Soup 

with Snap Peas Sprouts Tofu and Wakame 

(watch and learn how to make Tofu here)

(watch and learn how to make Miso Soup here)

-

Rolled Oats cooked with a pinch of Salt

topped with mixed Nuts Seeds and Raisins 

I am back in California. it has been a whole year since I have been this warm.

It is really amazing how you crave such different foods in different environments. a couple of days ago I was in Alaska making pot-pie. and today salad and smoothies are what I want!

 Making our way to Mexico today, going to be staying there for four or five days then back to Santa Monica! 

For Lunch 

Reheated leftover Brown Rice

(watch and learn how to make Brown Rice here)

-

Gomashio 

(watch and learn how to make Gomashio here)

-

Natto 

(watch and learn how to make Natto here)

-

Baked Yams and Parsnips 

-

Salad 

with Lettuce, Cucumbers, Olives, Tomato, Avocado, Sprouts, Sesame Dressing 

~~~~~~~~~~~~~~~~

For Dinner

Mixed Quinoa

(watch and learn how to make Quinoa here) 

-

Sautéed Kale with scrambled Tofu 

(watch and learn how to make Tofu here)

-

Leftover Salad 

Academy Awards Party! 

we never eat the same food every year.

 2013 we had delicious Lasagna!

2014 we had all Asian style foods including Dumpling and Tempura and Udon!

The food is usually different because the people who get inspired to plan the menu every year is different. 

This year we had a amazing Sandwich Buffet 

with all types of variation to choose from 

starting with 

Baked White Sourdough Bread

-

Steamed Whole Wheat Sourdough Bread

-

White Flour Tortillas 

your choice of protein to choose from

Tempeh

-

Tofu 

(watch and learn how to make Tofu here)

-

Seitan 

(watch and learn how to make Seitan here

-

Falafel Balls

with all kinds of accents to add!

Lettuce

-

Tomato 

-

Red Onion

-

Dill Pickles

-

Olives

-

Pickled Artichoke Hearts

-

Pickled Peperoncini 

-

Pesto

-

Hummus

-

Corn and Peas

-

Pasta

-

Caramelized Onions with Seitan and Mustard 

(watch and learn how to make Seitan)

-

Sprouts

-

Saukraut

-

Sautéed Mushrooms

-

Vegenaise 

 -

Tahini Sauce

you can make all kinds of different Sandwiches with those options 

I ended up with one Tofu Sandwich with Tomato and Avocado

-

one Tempeh Sandwich with Sauerkraut 

-

and one Falafel wrap with Tahini Sauce

and a Pasta Salad

-

and some Apple Juice (cause I am a gangster! ;)

~~~~~~~~~~~~~~

For Dessert 

a Strawberry Kantan, Oatmilk Cream, Granola Parfet